Gastos de envío:
EUR 14,00
De China a Estados Unidos de America
Descripción paperback. Condición: New. Language:Chinese.Pages Number: 236 Publisher: China Metrology Publishing House Pub. Date :2008-02. This book systematically discusses the basics of food chemistry . the book is divided into 12 chapters. including Introduction. carbohydrates. lipids. proteins. vitamins and minerals. water. enzymes. browning reactions in food coloring. food taste and was ignorant of the material. the aroma of food and was fragrant substances and toxic substances in food. Book detailing the structure and chemica. Nº de ref. del artículo: J50339